Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes

Dermesonlouoglou, Efimia; Giannakourou, Maria C.; Taoukis, Petros

doi:10.1016/j.jfoodeng.2005.09.026

Cited by 79 publications

(49 citation statements)

References 43 publications

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“…In our previous work, we demonstrated that osmotic pretreatment could significantly improve mango quality during freezing for 24 h (Zhao et al 2014a). Additionally, osmo-dehydrofreezing has been used for strawberries, apples, pears, tomatoes, kiwifruit, and green beans, among others (Dermesonlouoglou et al 2007;Marani et al 2007;Ramallo and Mascheroni 2010;Zhao et al 2014a). However, few studies have been carried out on osmo-dehydrofrozen fruits under long-term frozen storage.…”

Section: Introductionmentioning

confidence: 99%

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

et al. 2017

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Changes in the quality of frozen mango cuboids were investigated during long-term glassy state storage with and without osmotic dehydration pretreatment. The mango cuboids were dehydrated in mixed solutions (sucrose: glucose: fructose in a ratio of 3.6:1:3) of different concentrations (30, 40, and 50% (wt/wt)) prior to freezing and then stored at -55°C (in the glassy state) for 6 months. The results revealed that compared with the untreated samples, osmotic pretreatment decreased total color difference (reduced by 15.6-62.3%), drip loss (reduced by 8.2-29.5%) and titration acidity (reduced by 1.3-9.4%), while increasing hardness (increased by 48.8-82.3%), vitamin C content (increased by 72.5-120.6%) and total soluble solids (increased by 21.8-53.7%) of frozen mangoes after 6 months. Dehydration with a sugar concentration of 40% was considered as the optimal pretreatment condition. In addition, a storage temperature of -55°C provided better retention of quality than rubbery state storage at -18°C. With prolonged storage time, the quality of frozen mangoes continued to change, even in the glassy state. However, the changes in quality of the osmotic-dehydrated samples were less than those of the untreated samples. The current work indicates that osmotic pretreatment and glassy state storage significantly improved the quality of frozen mangoes during long-term storage.

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Section: Introductionmentioning

confidence: 99%

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

et al. 2017

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“…This pretreatment is advantageous concerning water removal and the subsequent decrease in ice formation; it also increases the cryoprotecting effect of solutes by means of impregnation (Tregunno and Goff, 1996;Dermesonlouoglou et al, 2007). It decreases browning (Forni et al, 1997;Marani et al, 2007), structural collapse (Talens et al, 2002) as well as the exudate produced during thawing (Marani et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Dehydrofreezing of pineapple

Ramallo

Mascheroni

2010

Journal of Food Engineering

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“…The OD is widely used to partially remove water from plant tissues and obtain a significant increase in their shelf life by immersion in a hypertonic solution [6]. The kinetics of OD processes are generally evaluated in terms of water loss, weight loss and solids gain and depend mainly on the characteristics of the raw material and process conditions, such as composition and concentration of the osmotic solution, temperature, immersion time, agitation level, specific aspects of the food (size and shape) and the ratio food/solution [7], [8]. This research aimedto study the osmotic dehydration kinetics of perolera variety pineapple samples(Ananas comosus)in different sweetening agents and concentration to obtain better results in the process, as well as later apply hot-air drying in order to prolong its shelf life.…”

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confidence: 99%

Osmotic Dehydration and Hot-Air Drying of Pineapple (Ananas comosus)

Tirado¹,

González-Morelo²,

Puerta³

et al. 2017

IJET

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Abstract-The preservation of food by dehydration is the oldest and most common method used by humans and the food processing industry. This research aimed to study the osmotic dehydration and hotair drying of "perolera" pineapple (Ananas comosus) in four sweetening agents. Osmotic solutions (sucrose, glucose, fructose and honey) and their mixtures at a ratio 50/50 (sucrose-fructose, honeyglucose, fructose-glucose and sucrose-honey) in water at concentrations of 40 °Brix and 50 °Brix were used. A fruit/syrup ratio 1/5, without agitation was used. Water loss (WL) and weight loss (WR) and solids gain (SG) were studied after treatments with all the osmotic solutions.Glucose and honey caused the most significant WL and WR, being the most effective ones at both concentrations to dry.In the same way, the mixture glucose-fructose was the most effective for WL and WR. Results for SG were entirelydifferent.The optimum concentration was 50 °Brix.A product with 61.16 % humidity on a wet basis was obtained. After hot-air drying, a moisture content of 36.43% was achieved.Keyword -Kinetics, diffusivity, drying, reductor sugars, pineapple. I. INTRODUCTION Fruits and vegetables are highly perishable products. Commonly, up to 23% of the most perishable fruits and vegetables are lost due to physiological microbiological deterioration, water loss, mechanical damage during harvest, packaging, inadequate transportation or handling conditions. These losses are more than 40 % to 50 % in tropical and subtropical regions. In addition to microbiological alteration, physical-chemical changes during the processing and storage of fruits can cause deterioration in their quality, affecting colour, texture, taste, smell and nutritional value [1].Currently, in the agro-industrial sector, many types of technological preservation processes are used and among the most widely used are dehydration processes, which prove to be an effective technique for achieving stable products with sensorial and nutritional characteristics, making it possible to obtain a product for consumption with a certain similarity to those that are in a fresh state and products that are minimally processed[2]- [5]. In the specific case of fruits, the most recommended preservation methods are osmotic dehydration (OD) and hot-air flow dehydration (HFD). The OD is widely used to partially remove water from plant tissues and obtain a significant increase in their shelf life by immersion in a hypertonic solution [6]. The kinetics of OD processes are generally evaluated in terms of water loss, weight loss and solids gain and depend mainly on the characteristics of the raw material and process conditions, such as composition and concentration of the osmotic solution, temperature, immersion time, agitation level, specific aspects of the food (size and shape) and the ratio food/solution [7], [8]. This research aimedto study the osmotic dehydration kinetics of perolera variety pineapple samples(Ananas comosus)in different sweetening agents and concentration to obtain better results in t...

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Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes

Cited by 79 publications

References 43 publications

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

Dehydrofreezing of pineapple

Osmotic Dehydration and Hot-Air Drying of Pineapple (Ananas comosus)

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